4 boneless or bone-in chops, about 1-1/4 inches thick
1 chipotle chile, canned in adobo,* chopped OR 1 dried chipotle chile, rehydrated**
and minced.***
2 teaspoons oregano
2 crushed garlic cloves
1/4 cup vegetable oil
2/3 cup lime juice
1 tablespoon chopped cilantro
1/2 teaspoon salt
Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour ever chops. Seal bag and refrigerate for 4-24 hours. Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-15 minutes, turning to brown evenly. Serve chops immediately. *Save one tablespoon adobo sauce for Pinto Beans with Bacon, if desired. **To rehydrate, cover chile with hot water for 10 minutes, let stand at room temperature. Drain and use as directed. Seed chile, if desired, to reduce piquancy a bit. *** Always wear rubber gloves when handling hot chiles.
1 chipotle chile, canned in adobo,* chopped OR 1 dried chipotle chile, rehydrated**
and minced.***
2 teaspoons oregano
2 crushed garlic cloves
1/4 cup vegetable oil
2/3 cup lime juice
1 tablespoon chopped cilantro
1/2 teaspoon salt
Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour ever chops. Seal bag and refrigerate for 4-24 hours. Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-15 minutes, turning to brown evenly. Serve chops immediately. *Save one tablespoon adobo sauce for Pinto Beans with Bacon, if desired. **To rehydrate, cover chile with hot water for 10 minutes, let stand at room temperature. Drain and use as directed. Seed chile, if desired, to reduce piquancy a bit. *** Always wear rubber gloves when handling hot chiles.
